Can I make the roasted pumpkin sauce in advance?

Yes, you can make the sauce in advance and store it in the refrigerator. Heat it in a pan before pouring it over the pasta.

Which pumpkin should I use for this pumpkin sauce pasta?

In this recipe, we unequivocally choose the butternut squash. Butternut naturally has a wonderfully soft, slightly sweet, and nutty flavor that pairs perfectly with savory Parmesan cheese and sage. Moreover, butternut has deliciously firm flesh that, after roasting, blends super smoothly and creamy into the perfect pumpkin pasta sauce.

Which type of pasta goes best with this butternut pasta?

Because this sauce is nice and thick and creamy, it's best to choose a pasta shape that the sauce will adhere to well. In the recipe, we use a healthy whole wheat pasta. Short, hollow pasta shapes or shapes with a lot of texture such as rigatoni, penne, fusilli (spirelli), or conchiglie (shells) are truly ideal. The pumpkin sauce then nestles nicely in and between the pasta, making every bite a true flavor explosion.

Recipe pasta with pumpkin sauce and sage

Name: Recipe pasta with pumpkin sauce and sage
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 350 g whole grain pasta of your choice; 1.2 kg butternut squash; Handful of fresh sage; 8 cloves of garlic sliced; 1 red onion; Olive oil; 1 large cup of pasta cooking water; 100 g Parmesan cheese freshly grated; 2 chili peppers

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50min

•

Easy

Once the days get a little cooler, there's nothing quite as comforting as a big, steaming bowl of pasta to warm you up from the inside. Today, we're making an absolute winner: a kind of 'Pumpkin Mac & Cheese', but packed with vegetables and fiber! This recipe for pasta with pumpkin sauce truly is pure autumn on a plate. The sauce is so incredibly creamy you'd almost swear it contains liters of cream, but the secret lies purely in the velvety, roasted pumpkin. Finish with crispy fried garlic and fresh sage. Enjoy!

Once the days get a little cooler, there's nothing quite as comforting as a big, steaming bowl of pasta to warm you up from the inside. Today, we're making an absolute winner: a kind of 'P ...

Ingredients

What do you need?

Quantity: 4P

350 g whole grain pasta of your choice
1.2 kg butternut squash
Handful of fresh sage
8 cloves of garlic sliced
1 red onion
Olive oil
1 large cup of pasta cooking water
100 g Parmesan cheese freshly grated
2 chili peppers

Preparation method

How do you make this?

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Peel the pumpkin, onion, and garlic, cut the pumpkin into cubes.

Spread the pumpkin, onion, and chili peppers in a baking dish, drizzle with olive oil, season with pepper and salt, and roast for 25 to 30 minutes in the oven at 200°C.

Cook the pasta al dente, reserving a large cup of cooking water.

Sauté the sliced garlic and sage in a large saucepan with 2 tablespoons of olive oil, set aside.

Reserve 1/3 of the grilled pumpkin, blend the rest of the grilled ingredients into a creamy sauce with the Parmesan cheese and cooking water.

Pour the sauce together with the pasta into the large pan, stir to combine, and finish with grilled pieces of pumpkin and the crispy garlic and sage.